Bellota Iberian Ham (Red Label)
The King of Spanish gastronomy, the ruler of the countertop. A luxurious, unctuous, acorn-fed Iberian ham from our farm near Zamora. The melt-in-your-mouth sweet meat and the translucent white fat intersperse. Dry cured in natural conditions for 40 months.
Products direct from Spain
Free-range pork
Approximate weight: 8 kilos
The jamón ibérico is pork raised humanely on our farm in a village in Castilla y León. We cured the ham for many years. The pigs free range from October until February eating the acorns and autumn fruits that nature provides. The term pata negra is also used to refer to jamón ibérico in general. The term refers to the color of the pigs' nails, which are white in traditional pork Serrano breeds, but black in the Iberian pigs.
A good Iberian ham has regular flecks of intramuscular fat (marbling). Because of the pig's diet of acorns (bellotas), much of the fat is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholestrol and raise HDL cholesterol.
| Title 1 | Special Handling |
|---|---|
| Content 1 | NEVER STORE THE HAM INSIDE THE COTTON CLOTH IN WHICH IT IS SHIPPED.
It is essential that when you receive your package you immediately remove the cotton wrapping and grease-proof paper that protects the ham. If you do not, you risk the appearance of mold. A slight or even moderate attack of mold is not harmful and refunds will not be issued due to mold on products.
It is essential that you store the ham in a fresh, dry place, hung or set on the ham holder. though it cannot guarantee the total absence of mold. A light film is not harmful.
Once received, it is advised to begin consuming the IBERIAN HAM in a period of 45 days. Once started, it is advised to finish in a period of 30 days.
In these periods, it is also advised to monitor the piece from time to time and if you see some mold, to simply clean it off with a clean paper towel and possible some olive or sunflower oil.
Iberian and Serrano hams are meant to be consumed little by little every day. If you leave it for a few days or weeks, naturally, the surface will become hard. It is advised to save the top layer of fat you initially cut off in order to afix it to the exposed ham to preserve some freshness. It can be afixed with a toothpick, for example and then covered with clean towel.
San Jamón will not be responsible for the poor storage of the hams and paletas more than 30 days from you receiving them.
Please consult San Jamón with any doubts, questions, or comments. |
| Title 2 | Recommendations |
| Content 2 | This product gets wrapped in greaseproof paper and then inserted into a cotton bag which is then placed inside a special box designed for our hams. |
